Dad's crispy duck or goose

Ingredients for 4 servings:

• 1 duck(s) or goose, frozen
• 5 cloves
• 2 m.-sized onion(s)
• 250 ml red wine, sweet
• 1 bay leaf
• 5 grains of allspice
• pepper
• Salt
• margarine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Thaw the duck/goose, preferably overnight in the refrigerator. Before cooking, remove any excess fat from the duck/goose and set aside. Generously salt and pepper the bird inside and out. Render the removed fat in a little margarine. Then sear the bird, breast-side down, in a roasting pan or casserole dish. Turn over after a few minutes, deglaze with the red wine, and simmer briefly. Now insert the cloves into the breast of the bird, quarter the onions with their skins, and add them along with the allspice berries. Cover and place in the oven preheated to 170°C (350°F) for 45-60 minutes (depending on the size of the bird). Then turn over and cook for another 45-60 minutes. When the bird can be easily pierced with a toothpick, it is almost cooked through. Remove the roasting pan from the oven and place the bird on the wire rack. Increase the temperature to 220°C (425°F). Place a dripping pan under the bird and occasionally baste it with a little drippings. This will crisp up the skin. Meanwhile, add a little water to the stock and reduce it to a boil. Then strain through a sieve and thicken to taste. The bird is done when it is dark golden brown and its legs begin to spread. Serve with anything you like, such as dumplings, potatoes, potato dumplings, etc.